Wednesday, 4 January 2012
Pork cooked in beer (Traditional Fare)
About 30 years ago, before the “arrival” of caterers, a cook would be booked the day a function is fixed & every place had a few very prominent ones under whom young men would apprentice. The kind of food or variety these cooks churned out would put the present day “TRAINED CHEFS” to shame. These cooks themselves apprenticed under butlers, who manned the kitchens of the English/Portugese homes. Here’s one such recipe with a little modification.
Pork: 1kg, boneless & skinless
Beer: 750 ml
Pepper powder: 1 tbsp
Ginger-garlic paste: 2 tsps
Vinegar: 2 tbsps
Sweet soya sauce: 1 tbsp (soya sauce with sugar can be used instead)
Salt to taste
Keep the pork as a chunk, score it with a knife & marinate with all the ingredients except beer.
In a heavy bottomed pan place the meat piece & let it brown in its own fat.(takes about half an hour)
Drain out excess fat & pour beer to cover meat, cook till done & gravy dries up. Turn over occasionally.
Cool pork & slice.
Serve cold or hot with mustard sauce.